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The Douglas & Lester's

The Sous Chef is a junior culinary leader responsible for executing and maintaining daily kitchen operations across The Douglas and Lester's. This role requires a chef who is equally committed to cooking, leadership, and operational discipline.

The Sous Chef is expected to be hands-on and present - actively cooking, leading service, and guiding the team in real time while also managing the systems that support a healthy business. Responsibilities include labor planning, food cost control, ordering, and waste management. These are core expectations of the role, not secondary tasks.

This position operates under the leadership of Chef de Cuisine, Jonathan Robles, and the Culinary Director, Jacques Larson, a two-time James Beard nominee, and serves as the secondary on-site culinary authority. During the opening months of operation, the sous chef will work closely with Chef Jonathan and Chef Larson to establish standards, systems, and rhythm, with increasing autonomy over time.

The ideal candidate leads calmly and consistently, sets standards through action, and believes that strong kitchens are built through structure, fairness, and accountability.

Lester's is a seafood-centric restaurant scheduled to open in May 2026 and will operate seven days a week, with both lunch and dinner services. The menu is rooted in seasonal ingredients, coastal influences, and disciplined technique, with a strong emphasis on consistency and preparation.

Lester's is designed to feel approachable yet precise. The kitchen is expected to operate with confidence and clarity, supported by systems that allow quality to scale across services. The Chef de Cuisine will play a central role in opening the restaurant, building the team, establishing workflows, and setting the tone for daily operations.

Obstinate Hospitality is best known for ingredient-driven cooking, thoughtful leadership, authentic superior service and an enduring commitment to craft. The group is best known for The Obstinate Daughter and Wild Olive restaurants that have earned long-standing respect for their consistency, warmth, and craft.

Wild Olive opened in 2009 and is located on Johns Island. The Obstinate Daughter then followed in 2014 and is located on Sullivan's Island. Both restaurants are located in Charleston area of South Carolina and have become staples in the restaurant culture there.

The goal is not rapid expansion, but the creation of places that last. The Douglas and Lester's represent the group's expansion into Savannah, extending this philosophy into a boutique hotel and restaurant.

• Lead all daily back-of-house operations across The Douglas and Lester's
• Maintain a hands-on presence during prep and service
• Execute menus with consistency, accuracy, and attention to detail
• Collaborate with Chef Jacques Larson and Chef Jonathan Robles on menu development and refinement
• Train and mentor kitchen staff
• Manage food cost, labor, inventory, and vendor relationships
• Build and maintain systems that support efficiency and consistency
• Ensure compliance with all health, safety, and sanitation standards

• Prior Sous Chef experience preferred; strong line cooks will be considered
• Background in ingredient-driven, from-scratch kitchens
• Demonstrated ability to lead teams calmly and effectively
• Strong operational understanding of costing, labor, and inventory
• Hospitality-first mindset with a belief that kindness is essential
• Willingness to relocate to Savannah with long-term intent

Starting compensation for this position is a salary range of $60,000 - $75,000 per year. The determination of what a specific employee in this job classification is paid depends on several factors, including, but not limited to, prior employment history/job-related

knowledge, qualifications and skills, etc.

• Benefits Include: Health Insurance Packages
• 401(k) Plan: With a 6% employer match, one year after start date
• PTO accrued based on company policy
• Employee offsite parking

The Douglas is an Equal Opportunity Employer